Even before Peking Duck reaches the table, you can tell it’s not an ordinary dish. The gleaming, lacquered skin, roasted to a crisp golden perfection, gives off that irresistible aroma that fills the kitchen with warmth and anticipation. For me, this is one of those dishes that celebrates everything wonderful about cooking – the patience, the precision, and the joy of sharing something so special with others.
Originating from Beijing, Peking Duck has been served for centuries, and it’s easy to see why it’s considered a jewel of Chinese cuisine. Every slice of Peking Duck tells a story of care and craftsmanship. Traditionally, it takes hours to prepare – air-drying the duck, glazing it with a sweet syrup, and roasting it until the skin turns thin and crispy. But the result is an experience like no other. When that platter of perfectly sliced duck arrives, glistening in all its glory, there’s an instant hush of anticipation before the first bite.
What makes Peking Duck so memorable is the way it’s served. The tender meat, sliced with just the right amount of skin attached, is neatly arranged on a dish, ready to be wrapped up with its traditional accompaniments – fresh scallions, cool cucumber, and glossy Hoi Sin sauce. These simple sides might seem modest, but they are the essence of balance. The scallions bring a sharp, clean freshness that cuts through the richness of the duck, while the cucumber adds a refreshing crunch. The Hoi Sin sauce, thick and fragrant, ties everything together with its sweet and savoury notes.
There’s an art to assembling your own little parcel. You take a slice of duck, lay it on a thin pancake, then top it with a few slivers of cucumber and scallion. A dab of Hoi Sin sauce – not too much, just enough to coat – and then you roll it up neatly before taking that first bite. It’s a perfect balance of textures and flavours: the crispness of the skin, the tenderness of the meat, the cool bite of the vegetables, and that unmistakable sweet-salty tang from the sauce. Every mouthful feels luxurious yet comfortingly familiar.
What I love about Peking Duck is that it brings people together. Whether it’s at a restaurant or in your own kitchen, everyone gets involved – reaching for pancakes, passing the sauce and sharing their favourite way to build the perfect wrap. It’s communal, a meal designed for laughter and conversation. And though the duck itself might take time and patience to prepare, the moment it’s served makes it all worthwhile.
At home, I like to serve it on a simple white platter so that the colours stand out – the rich mahogany duck skin, the green cucumber, the pale scallion, and the deep brown of the Hoi Sin sauce. There’s something almost artistic about the arrangement. Sometimes I’ll even take a moment to just admire it before diving in. Because Peking Duck isn’t just a meal; it’s a little moment of celebration.
It’s easy to see why Peking Duck has captivated people for generations. From the first crunch of the crispy skin to the lingering sweetness of the sauce, every detail feels intentional, steeped in tradition and perfected over time. It’s a reminder that cooking doesn’t have to be rushed. Some dishes are worth waiting for – and this is definitely one of them.
If you’ve ever had the pleasure of enjoying Peking Duck, you’ll know that it’s more than just food. It’s a ritual, a sensory experience, and a connection to centuries of Chinese culinary mastery. Whether you’re at a bustling restaurant in Beijing or serving it at your own dining table, the magic of this dish never fades. It’s the kind of meal that makes you stop, smile, and appreciate the simple joy of good food shared with others.
Peking Duck
Ingredients
- 2 kg duck cleaned and patted dry
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Chinese five-spice powder
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tsp salt
- 1 tbsp cornstarch
- 2 tbsp water optional glaze
- 1 bunch scallions spring onions cut into thin strips
- ½ large cucumber cut into thin batons
- 1 jar Hoi Sin sauce
- 20 medium Chinese pancakes
Instructions
Prepare the duck:
- Rinse the duck and pat it completely dry with kitchen paper. Trim any excess fat from the cavity and prick the skin all over with a skewer, being careful not to pierce the meat. In a small bowl, mix the Chinese five-spice powder and salt together, then rub this mixture evenly inside the duck cavity and lightly over the skin. This seasons the meat and adds that signature aromatic depth.2 kg duck, 1 tbsp Chinese five-spice powder, 2 tsp salt
Make the glaze:
- In a small saucepan, combine the honey, rice vinegar, both soy sauces and Shaoxing wine. Heat gently until the honey dissolves, then brush this mixture evenly all over the duck. Leave the duck to air-dry, uncovered, in a cool place or fridge for at least 4–6 hours (overnight is ideal). The skin should become dry and slightly tacky to the touch.3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp Shaoxing rice wine
Roast the duck:
- Preheat the oven to 200°C (fan 180°C). Place the duck on a wire rack in a roasting tin, breast side up. Roast for 40 minutes, then turn the oven down to 180°C (fan 160°C) and continue roasting for another 45–50 minutes until the skin is deep golden and crisp.
- If desired, brush with the corn starch (1 tbsp corn starch +water) glaze halfway through for an extra shine.1 tbsp cornstarch, 2 tbsp water
Rest and carve:
- Let the duck rest for 10–15 minutes before carving. Use a sharp knife to slice off the crispy skin and tender meat, arranging them neatly on a warmed serving dish.
Serve:
- To serve traditionally, spread a little Hoi Sin sauce on a warm pancake, add a few slices of duck, and top with scallion and cucumber.1 bunch scallions, 1 jar Hoi Sin sauce, 20 medium Chinese pancakes, ½ large cucumber
- Roll it up and enjoy immediately.
21 comments
Never buying from the takeaway again. This is so good and works out cheaper
I couldn’t believe how crispy the skin turned out in my home oven.
Deliciously authentic taste, and the scallions added just the right amount of freshness.
A bit time-consuming but absolutely worth it for that amazing texture and flavour.
Rich, crisp, tender, and bursting with flavour – an absolute treat.
The skin was golden and crisp while the meat stayed juicy, simply amazing.
The duck was perfectly crispy on the outside and beautifully tender inside, one of the best I’ve ever had.
The instructions were easy to follow, and the result looked just like something from Beijing.
Such a beautiful balance of sweet, savoury, and aromatic – a real showstopper.
Even my kids loved making their own duck pancakes at the table!
The aromas while it roasted were mouth-watering; we could hardly wait to eat.
The glaze gave it such a lovely colour and a hint of sweetness.
Perfectly seasoned and so moreish; I could eat this every week.
Incredible! The flavour of the five-spice really shone through the duck.
A real restaurant-quality meal made at home, so satisfying and rich in flavour.
I’ve tried Peking Duck in restaurants, but this homemade version was even better.
Absolutely loved it! The Hoi Sin sauce and pancakes made every bite unforgettable.
Everyone at the table was impressed – it disappeared within minutes!
A stunning dish to serve for a dinner party – elegant and delicious.
The combination of duck, cucumber, and Hoi Sin sauce is just heavenly.
This recipe made me appreciate how special traditional Chinese cooking can be.